Ready to elevate your dessert game with a splash of Irish cream? This Baileys Irish Cream Cheesecake combines the rich, creamy texture of classic cheesecake with the unmistakable flavor of Baileys, creating a dessert that’s as unforgettable as it is delicious.
Why This Recipe Works
- The combination of Baileys Irish Cream and cream cheese creates a luxuriously smooth and flavorful filling.
- A chocolate cookie crust adds the perfect crunch and complements the Baileys flavor beautifully.
- Baking the cheesecake in a water bath ensures even cooking and prevents cracks, giving you a perfect dessert every time.
- The addition of sour cream to the filling adds a slight tang that balances the sweetness of the Baileys.
- Chilling the cheesecake overnight allows the flavors to meld and the texture to set perfectly.
Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup Baileys Irish Cream
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Crust
Start by preheating your oven to 325°F. In a mixing bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. Tip: For an extra crunch, you can add a tablespoon of sugar to the crust mixture.
Make the Filling
In a large bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the Baileys Irish Cream, sour cream, and vanilla extract until the mixture is smooth and well combined. Tip: Ensure all ingredients are at room temperature to avoid lumps in your filling.
Bake the Cheesecake
Pour the filling over the cooled crust. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 55-60 minutes, or until the edges are set but the center still jiggles slightly.
Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and water bath, and cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving. Tip: Running a knife around the edge of the cheesecake before chilling can help prevent cracks.
Tips and Tricks
For the smoothest filling, make sure your cream cheese is fully softened before mixing. If you’re short on time, you can soften it in the microwave at 50% power in 15-second intervals. To prevent water from leaking into your cheesecake during the water bath, double-wrap the springform pan with aluminum foil. For a cleaner slice, dip your knife in hot water and wipe it dry between cuts. If you’re not a fan of chocolate, a graham cracker crust works just as well with this recipe.
Recipe Variations
- For a mocha twist, add 1 tablespoon of instant espresso powder to the filling.
- Top the cheesecake with a chocolate ganache or whipped cream before serving.
- Substitute the Baileys with another flavored liqueur, such as Kahlúa or Amaretto, for a different flavor profile.
- Add a layer of caramel sauce between the crust and the filling for a salted caramel Baileys cheesecake.
- For a non-alcoholic version, replace the Baileys with Irish cream-flavored coffee creamer.
Frequently Asked Questions
Can I make this cheesecake without a water bath?
While you can bake the cheesecake without a water bath, using one helps prevent cracks and ensures even cooking. The steam from the water bath creates a more gentle baking environment, which is ideal for cheesecakes. If you skip the water bath, you might end up with a drier texture or a cracked surface.
How long does this cheesecake last in the fridge?
This cheesecake can be stored in the refrigerator, covered, for up to 5 days. Make sure to keep it in an airtight container or tightly wrapped with plastic wrap to prevent it from absorbing other flavors from your fridge.
Can I freeze Baileys Irish Cream cheesecake?
Yes, you can freeze this cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Summary
This Baileys Irish Cream Cheesecake is a show-stopping dessert that combines the creamy richness of cheesecake with the delightful flavor of Baileys. Perfect for special occasions or whenever you’re in the mood for something indulgent.
